Serves 8 to 10
6 garlic cloves
1 large yellow onion, chopped
1 jalapeño pepper, ribs removed, seeded and chopped
¼ cup fresh oregano leaves, chopped
1½ tbsp ground cumin
1½ tsp chipotle chile powder
Kosher salt and freshly ground black pepper
1½ tbsp apple cider vinegar
¼ cup good olive oil
1 (7- to 9-lb) bone-in pork butt with a layer of fat on top
1 (750 ml) bottle dry white wine, such as Pinot Grigio
Limes wedges, for serving
1. To make a paste: Place the garlic, onion, jalapeño and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tbsp salt and 1½ tsp pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Refrigerate paste for up to 24 hours.
2. Preheat oven to 300F. Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen ½-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
3. Rub the paste all over the pork, including the sides and bottom. Then place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2½ hours, remove the foil and roast for another 4 to 4½ hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
4. Remove the pan from the oven, keep tightly covered with aluminum foil and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt and serve with lime wedges on the side. For a full story on Ina Garten, click here.